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It’s been a nonstop party at Caesars Palace since the Nobu restaurant and hotel opened there early this year; it seems like any occasion at this massive, stylish venue—the biggest Nobu restaurant in the world—is a special one.

In one week, another mega-event arrives. Nobu Matsuhisa and 28 chefs from his globe-spanning restaurants will assemble at Caesars for Nobu United, a showcase seven-course omakase tasting menu created in collaboration by this all-star culinary crew visiting from Malibu, San Diego, LA, Dallas, New York, Miami, Hawaii and Colorado.

The October 9 meal begins with passed canapés and cocktails at 5:30 p.m., followed by the seated omakase experience priced at $195 per person. The menu will be served again with a 9:30 seating (minus the snacks and drinks) for $170, and a wine and sake beverage pairing is available for $80. A portion of the event’s proceeds will benefit Keep Memory Alive.

It's not a cocktail but it's dressed like one. This dish of umami wasabi gelee topped with uni, nama yuba (tofu skin) and caviar will be part of the menu at the Nobu United event at Caesars Palace on October 9.

If planning one grand meal with the input of so many talented chefs seems mind-boggling, wait until you see the menu. The Weekly was invited to a preview tasting of a handful of these artfully designed dishes, compliments of Nobu’s Las Vegas team: executive chef Nicolas Mazier and head sushi chef Tim Otomo of Nobu Caesars Palace, and executive chef Frank Gorriceta and head sushi chef Shinichiro Kondo of Nobu Hard Rock.

Nobu United diners will appreciate the sushi course, a simple yet brilliant sampler of salt-cured tuna, lemon-cured salmon with truffle and a special “big roll” loaded with all-cooked ingredients, and the third course of scallop baked in its shell with smoked tomato and soy salt is unique in flavor and presentation. But the killer course will be the first, a cocktail glass filled with umami wasabi gelee, a marvel of bright tastes and incredible textures, layered with impeccable uni, nama yuba (tofu skin) and caviar. Rich and pure, it’s like nothing you’ve ever tasted, conceptualized by Nobu’s LA and Waikiki restaurants. Hopefully it finds its way to a permanent place on a menu somewhere.